Spicy Mango-Mint Chutney

Vibrantly herbaceous and fiery hot with a balancing sweetness from the mango, this versatile condiment adds a welcome punch to both the Masala Paneer Kathi Rolls and the Spring Pea Chaat with Lemon Raita.

Total Time:
15 mins
1 cup


  • 1 cup packed fresh cilantro leaves

  • 1 cup packed fresh mint leaves

  • 1/2 cup canned mango pulp (such as Deep Alphonso Mango Pulp)

  • 2 tablespoons fresh lime juice

  • 2 tablespoons water

  • 2 small fresh serrano chiles, seeds and ribs removed, chopped

  • 1 1/2 teaspoons chopped peeled fresh ginger

  • 1/2 teaspoon kosher salt


  1. Place cilantro, mint, mango pulp, lime juice, 2 tablespoons water, chiles, ginger, and salt in a blender. Process on low speed, gradually increasing speed to high, until smooth, about 1 minute. Transfer mixture to a small airtight container; press a piece of plastic wrap on mixture. Cover with a lid; store in refrigerator until ready to use.

Make Ahead

Chutney can be stored in an airtight container in refrigerator up to 2 days.

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